Monday, December 7, 2009

Cranberry Ribbon Cake

I saw this on Coconut & Lime and got very excited about the use of yogurt and cranberry sauce, as I had both to use up. Haven't tasted it yet but am excited to!

2 eggs
2 cups flour
1 cup plain yogurt, at room temperature
1 cup light brown sugar
1/2 cup butter, at room temperature
3/4 cup whole berry cranberry sauce at room temperature (I used this recipe that I made for Thanksgiving this year...)
2 teaspoons vanilla
1 teaspoon baking soda
1 teaspoon baking powder

[Added a little more flour (~1-2 Tbsp) and slightly less baking soda and powder (reduced by about 1/8 tsp) for altitude...also baked at 325 for about 40min]

"Preheat oven to 350. Grease and flour or use a baking spray 1 bundt or tube pan. In a large bowl, beat together eggs, butter, vanilla and sugar until well mixed. Slowly add in yogurt. In a separate bowl, whisk together flour, baking soda, baking powder and a dash of salt. Slowly incorporate into the yogurt batter. Mix thoroughly. It might not look like you have enough batter to fill the pan, but you do. It is not a super tall cake, but it will rise and have a great texture, I promise. Spoon 1/2 of the batter into the prepared pan. Smooth with the back of a spatula. Carefully spoon the cranberry sauce to form a ring around the middle of the pan, without touching the middle or sides. Top with the remaining batter and smooth with the back of a spatula. Bake 35 minutes or until a toothpick comes out clean. Cool in pan about 5 minutes, and then remove to a wire rack. Slice and eat."

(I also made 4 mini cakes in my snowflake pan for added holiday spirit :-P)

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